This Slow Cooker Coconut Pineapple Dump Cake is a tropical dream made with just three simple ingredients. It’s delightfully gooey, irresistibly sweet, and effortlessly easy. Perfect for potlucks or weeknight treats, the slow cooker does all the work, leaving you with a warm, fruity dessert that tastes like a vacation.
Why You’ll Love This Recipe
There’s something magical about a dump cake, and this coconut pineapple version takes things to a whole new level of flavor and ease. With only three ingredients and no mixing bowls needed, this dessert comes together in mere minutes. The slow cooker does all the heavy lifting, transforming a can of crushed pineapple, a box of cake mix, and shredded coconut into a luscious, spoonable cake that’s bursting with tropical flavor. It’s a no-fuss dessert that’s perfect for entertaining or satisfying a sweet craving without turning on the oven. Whether you’re hosting a casual summer barbecue or just need a taste of sunshine in winter, this coconut pineapple dump cake is always a hit.
Recipe Tips and Tricks
- Grease the slow cooker: This helps prevent sticking and makes cleanup easier.
- Use parchment paper: For even easier removal, line your slow cooker with parchment paper.
- Don’t stir the layers: Dump cakes work best when ingredients are layered without mixing.
- Keep the lid on: Lifting the lid releases heat and may increase cooking time.
- Serve warm with ice cream: A scoop of vanilla ice cream or whipped cream makes this dessert heavenly.
Slow Cooker Coconut Pineapple Dump Cake
Three-ingredient slow cooker coconut pineapple dump cake delivers tropical flavor with ease—just dump, cook, and enjoy sweet simplicity.
Ingredients
- 1 can (20 oz) crushed pineapple, with juice
- 1 box (15.25 oz) yellow cake mix
- 1 cup sweetened shredded coconut
- Optional: cooking spray or parchment paper for lining the slow cooker
Instructions
- Prep the slow cooker: Spray the inside of your slow cooker with nonstick cooking spray or line it with parchment paper to prevent sticking.
- Add crushed pineapple: Dump the entire can of crushed pineapple (including juice) into the bottom of the slow cooker. Spread it evenly with a spoon.
- Sprinkle cake mix: Sprinkle the dry yellow cake mix evenly over the top of the pineapple. Do not stir—just let it sit as a dry layer.
- Top with shredded coconut: Evenly scatter the shredded coconut on top of the cake mix. The coconut will toast slightly as it cooks, giving a golden touch.
- Optional: dot with butter: If you like an extra rich texture, you can dot the top with thin slices of butter (about ½ cup total), although it’s not necessary.
- Set the slow cooker: Cover with the lid and set your slow cooker to HIGH for 2 hours or LOW for 4 hours.
- Resist the urge to peek: Keep the lid closed during cooking to maintain consistent heat and moisture.
- Check for doneness: The top should look set and lightly golden, and the edges may brown slightly. Some moist spots are normal—it’s a gooey dessert.
- Cool slightly before serving: Let the cake sit uncovered for about 10 minutes after cooking to set up a bit before scooping.
- Serve and enjoy: Scoop into bowls and serve warm, optionally topped with a scoop of vanilla ice cream, whipped cream, or a sprinkle of extra coconut.
Notes
- For a more caramelized flavor, add a few tablespoons of brown sugar between the pineapple and cake mix.
- Make it festive by adding rainbow sprinkles to the coconut before cooking.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 320Total Fat 5gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 525mgCarbohydrates 66gFiber 2gSugar 38gProtein 3g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Crushed Pineapple (with juice): This adds moisture and tropical flavor. Make sure not to drain the juice—it’s crucial for hydrating the cake mix.
- Yellow Cake Mix: A boxed yellow cake mix gives the perfect sweet, buttery base. You can substitute with white cake mix or even pineapple cake mix for extra punch.
- Sweetened Shredded Coconut: Adds texture, chew, and a toasty finish once cooked. If you prefer a less sweet version, opt for unsweetened coconut flakes.
Variations and Substitutions
- Add chopped pecans or walnuts for a nutty crunch that balances the sweetness.
- Try with white cake mix or angel food cake mix for a lighter flavor.
- Mix in maraschino cherries for a cherry-pineapple vibe—just scatter them before adding the cake mix.
- Top with toasted coconut flakes after cooking for extra texture and presentation.
- Add a splash of rum extract or a bit of Malibu rum for a boozy, tropical twist.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30–40 seconds per serving.
- Freezer: Wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Until you can read, Put Your Slow Cooker to Work This Holiday Season